Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.

Add honey, soy sauce, and garlic to a large slow cooker.

Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.

Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.

Mix all ingredients together and place in a Crock-Pot® slow cooker greased with butter. (or use a slow cooker liner greased with butter)
Cover; Cook on Low for 5 to 6 hours or High for 4 hours.
Dish into individual servings.
If desired, sprinkle with cinnamon or dried fruit for garnish.

Make the rub:
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.

Make the sauce:
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.

Putting it together:
Coat the roast in 1 TBS olive oil. Set in your slow cooker. Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour sauce over roast and turn your slow cooker onto low.

Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.

Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!

Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.
Cook on medium heat until sauce becomes thick.

Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!